Prepare this delicious spiced pumpkin bread that will leave your palate more than satisfied. Rich from start to finish, and with the added bonus of not containing dairy , you can accompany this rich and aromatic pumpkin bread with a morning or afternoon tea.
This recipe for pumpkin bread dairy , includes a good portion of pumpkin to produce a tasty bread and moist without loads of oil or other fat than most recipes call (which quickly adds up to the amount of calories without adding many nutrients). More pumpkin also means you’ll get more of this healthy veggie in every bite.
Pumpkin is an exceptional source of carotenoids , pigments that act as antioxidants and are being studied for their disease-preventing potential.
Pumpkin is also a good source of dietary fiber and other important vitamins and minerals. A half cup a little more sugar is all you need to sweeten this bread, and a good proportion of whole wheat flour offers more fiber and other nutrients than using refined white flour considered one of the white poisons .
Nourishing, smooth and delicious spiced pumpkin bread
- 2-2 / 3 cups organic whole wheat flour
- 1- 1/2 cups of pumpkin puree (make sure to drain excess water if it is homemade)
- 3/4 cup of water
- 2 tablespoons vegan kefir (or vegan yogurt or other probiotic such as Kombucha, raw apple cider vinegar, or lemon juice)
- 1/2 cup of coconut oil
- 3/4 brown sugar / brown sugar / sucanat / piloncillo / saucepan
- 2 organic eggs
- 1/2 teaspoon cloves
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3/4 of teaspoon of sea salt
- 1-1 / 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup raisins (optional)
- 1 cup crunchy chopped walnuts (optional)
- Combine the flour, pumpkin, water, and kefir in a bowl. Mix well. Cover and let stand at room temperature for a minimum of 7 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease two loaf pans. If your pans are narrower, the end result will be tall loaves.
- Uncover the container with the mixture. Add the other ingredients (except raisins and nuts), and mix well. Then add the raisins and walnuts to incorporate.
- Divide the mixture between the 2 loaf pans. Bake for 30 to 45 minutes, until golden brown and a toothpick comes out fairly clean. It’s okay that this bread has a little drool.
- Let cool on a wire rack for about 15 minutes before removing from the bread pan. Let cool completely before slicing (if you can wait); the loaves will stay together better.
- Store in an airtight container (either refrigerator or room temperature), or freeze. Enjoy with a cup of tea.
- Soaking the flour mixture with the probiotic is one of the most nutritious, digestible preparation methods and gives a smoother and healthier baking.